🍢 Kafta kebab
Kafta kebab is minced lamb mixed with finely chopped parsley, onion and warm spices, moulded onto flat skewers and grilled over high heat. The outside chars and crisps while the inside stays juicy and herby. It is served straight from the grill with grilled tomatoes and onions, fresh salad and pickles.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 600 g minced lamb
- 1 onion, very finely chopped and squeezed dry
- 30 g parsley, finely chopped
- 1 tsp seven-spice or allspice
- 1/2 tsp cinnamon
- Salt and black pepper
- Tomatoes and onions for grilling
Method
- Mix the lamb, onion, parsley, spices and salt and knead for 2 minutes until sticky.
- Chill for 20 minutes, then shape into long sausages around flat skewers.
- Grill over high heat for 8–10 minutes, turning, until browned and cooked through.
- Serve with grilled tomatoes and onions.
How to make it lighter
- Use lean minced lamb or a mix with lean beef.
- Grilling lets fat drip off — no oil is needed.
- Serve with a large salad instead of fries.
History
Kofta and kafta — spiced minced meat shaped into balls or logs — are cooked from the Balkans to South Asia, and the parsley-rich grilled version is a staple of Levantine grills. Today kafta kebab is found at almost every grill house in Lebanon, Syria and Jordan.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →